Easy & Healthy Protein Breakfast Ideas

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Discover easy and healthy protein breakfast ideas that are quick to prepare. Dive into low-calorie, vegan, protein-rich meals, including refreshing breakfast drinks and gluten-free delights. Perfect for a wholesome and healthy start for adults and kids.

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Yummy & Quick Protein Breakfast Recipes For Beginners

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Dive headfirst into the lively world of healthy protein breakfasts, and what do you find? A kaleidoscope of savory sizzles, sweet symphonies, and no-bake noshes like protein balls recipes that’ll make your mornings feel like a culinary carnival.

Amid the morning rush – be it school scrambles or workday whirlwinds – we all yearn for that perfect breakfast. One that’s as quick to whip up as it is to gulp down. Enter our lineup of grab-and-go goodies! Vegan? Check. Gluten-free? Oh, you bet.

Low-calorie but loaded with all the good stuff? Absolutely! And let’s not even get started on our protein-rich breakfast drinks that are nothing short of liquid magic.

RELATED: Healthy Smoothie Recipes to Make for Breakfast

Now, why is protein the breakfast hero we never knew we needed? It’s like that morning pep talk, fueling our bodies and keeping those hunger pangs at bay, ensuring we tackle our to-do list with gusto. Plus, when it’s wrapped up in flavors that make our taste buds dance, it’s a win-win and you can even enjoy many of them as protein snacks throughout the day.

So, whether you’re a kitchen newbie or a seasoned chef, these recipes have got your back. With a pinch of creativity and a sprinkle of fun, you’re all set to revolutionize your mornings. After all, a protein-packed start isn’t just a meal; it’s a mood, promising a day that’s as vibrant as the breakfast on your plate.

Our favorite ingredients for healthy vegan breakfasts:

• Stevia In The Raw Bakers Bag (Plant Based, Zero Calorie Sweetener, Sugar-free Sugar, Suitable For Diabetics) – Buy It Here
  

• Lakanto Sugar-Free Maple Syrup (Vegan, Keto Diet Friendly) – Buy It Here

• Orgain Organic Vegan Protein Powders (Vegan, Gluten Free, No Sugar, Keto-Friendly) – Vanilla | Chocolate Fudge | Strawberries & Cream

• Teddie All Natural Peanut Butter (Vegan, Gluten-Free) – Buy It Here

Can you put CBD in breakfast meals?

Yes, you can add CBD oil to any breakfast meal or drink no matter if it’s cooked, baked, or raw. CBD oil can be a great addition to protein balls as it can add some unique flavor and potential health benefits.

You can infuse it into any food as long as it bakes at 350°F (177°C) or less since heat can lower its effectiveness.

Our favorite one is Diamond CBD because it’s a high-quality product with many benefits and they also have fast delivery and great customer service.

Can You add collagen powder to breakfast meals?

Yes, you can definitely add collagen powder to any breakfast item no matter if it’s cooked, baked, or raw. Collagen is a type of protein that is good for your skin, joints, and bones, and can also help to improve muscle mass and recovery.

When adding collagen powder to your breakfast, you can simply mix it into the other ingredients. Start with a small amount, such as a tablespoon or two, and adjust to your desired taste and consistency. You can also experiment with different flavors of collagen powder to add some variety to your breakfast.

Keep in mind that many protein powders are flavored so choose an unflavored one if you don’t want to be bothered or get multiple protein powders in different flavors.

Also only use good quality collagen powders without any sugar added.

Our favorite is Sunwarrior’s Vegan Collagen Building Powder with hyaluronic, biotin, and vitamin C.

Vegan, Sugar-Free, Gluten-Free Protein Granola Bars

Enjoy these wholesome granola bars as a quick breakfast on-the-go or as a nourishing snack anytime during the day. Ever wonder how to conquer morning hunger and snack-time dilemmas? Dive into our superhero granola bars, perfect for both sprightly kiddos and bustling adults.

Packed with plant-based protein, they’re the sidekicks our muscles crave. Thanks to dates, we get all the sweet without the sneaky sugars, while oats, nuts, and seeds are like the Avengers of nutrition in every bite. And guess what? Gluten didn’t get an invite to this party.

It’s so easy to find healthy homemade protein bar recipes no matter if you prefer traditional or more exotic breakfasts.

Plus, you don’t need to be a master chef to whip these up—easy peasy, oat squeezy! So, whether you’re swinging on the playground or presenting in the boardroom, these bars have got your back.

Yield: 8-10 bars

Ingredients:

1. 1 1/2 cups gluten-free rolled oats
2. 1/2 cup plant-based protein powder (like pea, hemp, or brown rice protein)
3. 1/2 cup raw nuts, chopped (e.g., almonds, walnuts, pecans)
4. 1/4 cup chia seeds
5. 1/4 cup flaxseeds
6. 1/2 cup unsweetened shredded coconut
7. 1 cup pitted dates, soaked in warm water for 10 minutes and then drained
8. 1/4 cup coconut oil, melted
9. 1 tsp vanilla extract (ensure it’s gluten-free)
10. 1/2 tsp cinnamon
11. A pinch of salt
12. 1/4 cup unsweetened almond or coconut milk
13. Stevia or monk fruit sweetener to taste (optional, if you desire extra sweetness)

Directions:

1. Prepare Pan: Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Dry Ingredients: In a large mixing bowl, combine the oats, protein powder, chopped nuts, chia seeds, flaxseeds, shredded coconut, cinnamon, and salt.
3. Process Dates: In a food processor, process the soaked dates until they form a thick paste.
4. Wet Ingredients: In a separate bowl, mix together the date paste, melted coconut oil, vanilla extract, and almond or coconut milk until smooth. Add sweetener if desired and mix well.
5. Combine: Pour the wet ingredients over the dry ingredients and stir until everything is well combined. The mixture should be sticky and hold together when pressed.
6. Press and Chill: Transfer the mixture to the prepared baking pan and press it down firmly into an even layer. Refrigerate for at least 2 hours or until firm.
7. Cut into Bars: Once set, use the parchment paper overhangs to lift the chilled mixture out of the pan. Place on a cutting board and cut into bars using a sharp knife.
8. Store: Store the protein granola bars in an airtight container in the fridge. They’ll keep well for up to a week.

Chocolate Banana Protein Pancakes

Dive fork-first into the dreamy realm of chocolate and banana, all wrapped up in a protein-packed pancake. We’ve amped up your regular flapjacks with vegan chocolate protein powder for that muscle-loving boost.

Cocoa gives it a chocolaty embrace, while the ripe banana and a touch of maple syrup deliver a natural sweetness. Rocking a flax egg, this breakfast is both vegan-friendly and delectably moist. The pièce de résistance? A drizzle of low-sugar, keto-friendly Chocolate Hazelnut Spread.

And the best part? Crafting this pancake stack is a breeze. From first sizzle to final bite, it’s a morning treat that fuels your day with flavor and energy.

You can naturally make delicious vegan protein pancakes in many flavors so you can always try something new

Ingredients:

• 1 cup of all-purpose flour
• 1/4 cup of vegan chocolate protein powder
• 1/4 cup of unsweetened cocoa powder
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/4 tsp of salt
• 1 flax egg (1 tbsp of ground flaxseed mixed with 3 tbsp of water)
• 1 ripe banana, mashed
• 1 tbsp of maple syrup
• 1 tsp of vanilla extract
• 1 cup of almond milk
• 2 tbsp of coconut oil
• 3 tbsp of Low-sugar, Keto friendly Chocolate Hazelnut Spread – Buy It Here

Instructions:

1. In a mixing bowl, combine all-purpose flour, vegan chocolate protein powder, cocoa powder, baking powder, baking soda, and salt.
2. Add in the flax egg, mashed banana, maple syrup, vanilla extract, and almond milk. Mix well.
3. Heat a non-stick pan over medium heat and add coconut oil.
4. Scoop 1/4 cup of batter onto the pan and cook for 2-3 minutes on each side until golden brown.
5. Repeat with the remaining batter.
6. Serve hot with additional banana slices and Chocolate Hazelnut Spread if desired.

Protein Breakfast Casserole With Broccoli

Ditch the same-old cereal and toast; let’s elevate that morning plate with a Protein Breakfast Casserole featuring our green buddy, broccoli. This isn’t just any casserole; it’s vegan, gluten-free, and sugar-free – talk about a triple threat!

Chickpea flour and tofu join forces, packing in the protein, while nutritional yeast swoops in with that crave-worthy cheesy flavor without the cheese. Toss in a rainbow of veggies, and voila, a morning dish that’ll make both your taste buds and muscles flex with joy.

Whether you’re chasing after the kids or running a marathon (or both!), this casserole has got you fueled up. Rise, shine, and dine!

Yield: 6-8 servings

Ingredients:

1. 2 cups broccoli florets, chopped into bite-sized pieces
2. 1/2 cup chickpea flour (a great gluten-free source of protein)
3. 1 cup plant-based milk (like almond or soy)
4. 1/2 cup nutritional yeast (for a cheesy flavor and added protein)
5. 1/2 cup tofu, crumbled (for added protein and texture)
6. 1/4 cup sun-dried tomatoes, chopped
7. 1/4 cup red bell pepper, diced
8. 1/4 cup onion, finely chopped
9. 2 tbsp olive or coconut oil
10. 1 tsp turmeric (for color and flavor)
11. 1/2 tsp smoked paprika
12. 1 tsp garlic powder
13. Salt and pepper to taste
14. A handful of fresh basil or parsley, chopped (optional for garnish)

Directions:

1. Sauté Veggies: In a skillet over medium heat, heat the oil and sauté the onions until translucent. Add the bell pepper, sun-dried tomatoes, and broccoli. Cook for 5-7 minutes until the veggies soften slightly.
2. Prepare Batter: In a mixing bowl, whisk together chickpea flour, plant-based milk, nutritional yeast, turmeric, smoked paprika, garlic powder, salt, and pepper until smooth. Fold in the crumbled tofu.
3. Mix It Up: Combine the sautéed veggies with the batter.
4. Bake: Preheat the oven to 375°F (190°C). Transfer the mixture into a greased casserole dish, spreading it out evenly. Bake for 25-30 minutes or until the top is golden and a knife inserted comes out clean.
5. Serve: Allow the casserole to cool for a few minutes, then sprinkle with fresh herbs if using. Slice and serve.

Protein Stuffed Bell Peppers Recipe

Dive into a colorful, protein-packed adventure with our Protein Stuffed Bell Peppers. Filled to the brim with the goodness of quinoa, black beans, and tofu, these peppers are not only a treat for the eyes but a muscle-fueling powerhouse.

Flavors of cumin and smoked paprika waltz together, creating a taste fiesta, while nutritional yeast sneaks in that cheesy oomph without actual cheese. Whether you’re kickstarting your day or capping off a hectic afternoon, these stuffed wonders are the perfect healthy indulgence.

Yield: 4 servings (one pepper each)

Ingredients:

1. 4 large bell peppers (any color you prefer)
2. 1 cup quinoa, rinsed and drained
3. 2 cups vegetable broth
4. 1 cup black beans, rinsed and drained (canned or cooked)
5. 1/2 cup corn kernels (fresh, frozen, or canned)
6. 1/2 cup tofu, crumbled
7. 1/4 cup red onion, finely chopped
8. 2 cloves garlic, minced
9. 1 tbsp olive oil
10. 1 tsp ground cumin
11. 1 tsp smoked paprika
12. Salt and pepper to taste
13. 1/4 cup nutritional yeast (optional for a cheesy flavor)
14. Fresh cilantro or parsley, chopped (for garnish)
15. 1 lime, cut into wedges (for serving)

Directions:

1. Prep the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Cook Quinoa: In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook until the quinoa is tender and the broth is absorbed, about 15 minutes.
3. Sauté Veggies: In a skillet over medium heat, add the olive oil, red onion, and garlic. Sauté until the onion is translucent. Add the crumbled tofu and spices (cumin, smoked paprika, salt, and pepper) and cook for another 5 minutes.
4. Combine: In a large mixing bowl, combine the cooked quinoa, black beans, corn, tofu mixture, and nutritional yeast (if using). Mix well.
5. Stuff the Peppers: Fill each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
6. Bake: Preheat the oven to 375°F (190°C). Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes or until the peppers are tender.
7. Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro or parsley and serve with lime wedges.

Mushroom and Spinach Tofu Quiche

Elevate your breakfast game with our vegan twist on a classic – the Mushroom and Spinach Tofu Quiche. This isn’t your grandma’s quiche (unless she’s a plant-based queen). A delectable gluten-free crust cradles a creamy blend of tofu jazzed up with nutritional yeast for that cheesy hint.

Sauteed mushrooms and fresh spinach make a delightful veggie duo, bringing both flavor and nourishment to the party. And the best part? No chickens or cows were invited. This quiche is all about plant power.

Whether you’re brunching with friends or fancy a solo breakfast treat, this quiche promises a slice of vegan heaven.

Yield: 8 servings

Ingredients:

For the crust:

1. 1 1/2 cups almond flour (or any other gluten-free flour of choice)
2. 1/2 tsp salt
3. 1/4 cup coconut oil, melted
4. 1 tbsp flaxseed meal mixed with 3 tbsp water (this will act as a binding agent)

For the filling: 5. 1 block (14 oz) firm tofu, drained and pressed

6. 1/4 cup unsweetened almond milk (or any other plant-based milk)
7. 1/4 cup nutritional yeast
8. 1 tsp turmeric (for color and flavor)
9. 1 tbsp olive oil
10. 3 cloves garlic, minced
11. 1 medium onion, diced
12. 2 cups fresh spinach, roughly chopped
13. 1 cup mushrooms, sliced
14. 1 tsp dried thyme (or use fresh if available)
15. Salt and pepper to taste

Directions:

1. Prepare the Crust: In a mixing bowl, combine almond flour, salt, melted coconut oil, and flaxseed mixture. Mix until a dough forms. Press this dough into the bottom and up the sides of a pie dish. Set aside.
2. Sauté Veggies: In a skillet over medium heat, add olive oil. Sauté garlic and onion until translucent. Add mushrooms and cook until they release their moisture and become golden. Add spinach and cook just until wilted. Remove from heat and set aside.
3. Tofu Mixture: In a food processor, blend the tofu, almond milk, nutritional yeast, turmeric, salt, and pepper until smooth and creamy.
4. Combine: Transfer the tofu mixture into a large mixing bowl. Fold in the sautéed mushroom and spinach mixture. Mix until well combined.
5. Fill and Bake: Pour the tofu and vegetable mixture into the prepared crust, spreading evenly. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes or until the quiche is set and the top is slightly golden.
6. Serve: Allow the quiche to cool for about 10 minutes before slicing. Serve warm.

Protein Avocado Toast Recipe

Our Avocado Protein Toast is here to elevate your breakfast game. This isn’t just any toast; it’s a creamy, dreamy, protein-packed extravaganza. With edamame beans bringing the protein party, and chia and hemp seeds sprinkling in some extra nutritional magic, each bite is a mini health fest.

The zesty lemon kick makes sure your taste buds are awake and dancing, while that gluten-free bread ensures everyone can join the toast party. Whether you’re an early riser or a brunching pro, this toast is your ticket to a nourishing, delicious day.

Yield: 2 servings

Ingredients:

1. 2 slices of gluten-free bread
2. 1 ripe avocado
3. 1/2 cup edamame beans, shelled and cooked
4. 1 tbsp chia seeds
5. 1 tbsp hemp seeds
6. 1 tbsp lemon juice
7. Salt and pepper to taste
8. Red chili flakes (optional, for a kick)
9. Fresh cilantro or parsley, chopped (for garnish)

Directions:

1. Prep Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash it using a fork until it reaches your desired consistency.
2. Protein Punch: Add in the edamame beans, chia seeds, and hemp seeds. Mix well.
3. Season: Drizzle in the lemon juice and season with salt and pepper. Mix until all ingredients are combined. Taste and adjust seasoning if needed.
4. Toast: While you’re preparing the avocado mixture, toast your gluten-free bread slices until they’re golden and crispy.
5. Serve: Spread the avocado mixture generously onto the toasted bread. Sprinkle with red chili flakes if using and garnish with fresh cilantro or parsley.

Protein Vegan Breakfast Burrito Recipe

Who said the morning hustle couldn’t have a dash of fiesta? Our Protein Vegan Breakfast Burrito begs to differ. It’s like the morning sun wrapped in a gluten-free tortilla, bursting with flavorful tofu scramble, punchy black beans, and a sprinkle of corn.

Tummy growling at noon? Fear not, for this burrito packs a protein punch that’ll keep you rocking till lunch. And just when you thought it couldn’t get better, the avocado waltzes in with its creamy charm. Morning munchies or healthy breakfast grab and go, this burrito’s got your back.

Yield: 4 burritos

Ingredients:

1. 4 gluten-free tortillas
2. 1 block (14 oz) firm tofu, drained and crumbled
3. 1 cup black beans, rinsed and drained
4. 1/2 cup corn kernels (fresh, frozen, or canned)
5. 1 bell pepper, diced
6. 1/2 red onion, diced
7. 2 cloves garlic, minced
8. 1/4 cup nutritional yeast (for a cheesy flavor)
9. 1 tsp turmeric (primarily for color)
10. 1 tsp cumin
11. 1 tsp smoked paprika
12. 1 tbsp olive oil
13. Salt and pepper to taste
14. Fresh cilantro, chopped (for garnish)
15. Salsa or hot sauce (optional, for serving)
16. 1 avocado, sliced (for serving)

Directions:

1. Tofu Scramble: In a skillet, heat the olive oil over medium heat. Sauté the red onion, bell pepper, and garlic until softened. Add the crumbled tofu, turmeric, cumin, smoked paprika, nutritional yeast, salt, and pepper. Cook, stirring occasionally until the tofu is golden and slightly crispy.
2. Beans & Corn: Add black beans and corn kernels to the tofu scramble, cooking until everything is heated through.
3. Assemble: Warm the gluten-free tortillas according to the package instructions. Lay out each tortilla and divide the tofu and vegetable mixture among them. Add avocado slices and sprinkle with fresh cilantro.
4. Roll & Serve: Fold in the sides of the tortilla and then roll it up from the bottom to form the burrito. Cut in half and serve with salsa or hot sauce if desired.

Protein Lentil and Vegetable Stew Recipe

Hello, cozy vibes and heartwarming bowls. Dive into this Lentil and Vegetable Stew, where each spoonful promises a loving embrace of wholesome goodness.

Lentils, the unassuming rockstars, team up with a vibrant ensemble of veggies, turning this stew into a nutritional symphony. Whether you’re battling chilly weather, seeking comfort after a long day, or just yearning for a pot brimming with health, this stew’s got you covered.

With earthy undertones from cumin and a herby hint from thyme, every bite is a journey to Flavorville. So, grab your coziest blanket, your favorite bowl, and let this stew weave its magic. Here’s to nourishing eats and happy hearts.

Yield: 4-6 servings

Ingredients:

1. 1 cup dried green or brown lentils, rinsed and drained
2. 1 large carrot, diced
3. 1 medium potato, diced (ensure it’s a gluten-free variety if sensitive)
4. 1 bell pepper, diced
5. 1 medium onion, chopped
6. 2 cloves garlic, minced
7. 1 zucchini, diced
8. 4 cups vegetable broth
9. 1 can (14 oz) diced tomatoes, undrained
10. 2 tbsp olive oil
11. 1 tsp ground cumin
12. 1 tsp dried thyme
13. 1 bay leaf
14. Salt and pepper to taste
15. 2 cups kale or spinach, roughly chopped
16. Fresh parsley or cilantro, chopped (for garnish)

Directions:

1. Sauté Basics: In a large pot or dutch oven, heat olive oil over medium heat. Add the onion, garlic, carrot, and bell pepper. Sauté until the onion is translucent and the vegetables begin to soften.
2. Add Lentils and Broth: Add the rinsed lentils, vegetable broth, diced tomatoes with their juice, potato, cumin, thyme, bay leaf, salt, and pepper. Stir to combine.
3. Simmer: Bring the mixture to a boil, then reduce heat, cover, and let it simmer for about 25 minutes or until the lentils and vegetables are tender.
4. Add Remaining Veggies: Add the zucchini and kale or spinach. Let the stew simmer for another 10-15 minutes until these veggies are tender.
5. Final Touches: Check seasoning and adjust if necessary. Remove the bay leaf.
6. Serve: Dish out the stew into bowls and garnish with fresh parsley or cilantro.

Easy & Healthy Strawberry Protein Overnight Oats Recipe

Strawberries offer a natural sweetness, while the protein powder and chia seeds pack a protein punch. This combo ensures sustained energy throughout the morning. Plus, with no added sugars and being gluten-free, it’s a guilt-free indulgence both kids and adults will love.

You can also try all kinds of delicious and healthy protein overnight oats that kids and adults will love. If you pack them in jars you can also easily transport them to school and work and have a healthy snack before or after lunch.

Ingredients:

1. 1 cup gluten-free rolled oats (ensure they are certified gluten-free if you’re celiac or highly sensitive)
2. 1.5 cups unsweetened almond milk (or your preferred plant-based milk)
3. 2 tbsp chia seeds (for added protein and thickness)
4. 1 scoop plant-based protein powder (preferably unflavored or vanilla)
5. 1 cup fresh strawberries, chopped (reserve a few for topping)
6. 1 ripe banana, mashed (for natural sweetness)
7. 1/2 tsp vanilla extract (ensure it’s pure and not artificially flavored)
8. A pinch of salt
9. Optional toppings: Fresh berries, shredded coconut, almond slices, or a drizzle of almond butter

Instructions:

1. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, chia seeds, protein powder, and a pinch of salt.
2. Add Wet Ingredients: Stir in the mashed banana, vanilla extract, and almond milk. Mix well.
3. Strawberries Galore: Fold in the chopped strawberries, ensuring they’re evenly distributed.
4. Set and Chill: Pour the mixture into jars or containers with lids, leaving a little space for toppings. Refrigerate overnight.
5. Serve: In the morning, stir the oats. If too thick, add a splash of almond milk. Top with reserved strawberries, your choice of toppings, and enjoy.

Protein Chickpea Scramble Recipe

Guess what’s scramble-licious, protein-packed, and ready to kickstart your day? Our Chickpea Scramble, of course. This isn’t your everyday scramble; it’s a vegan wonder that will have even the egg-lovers asking for seconds.

With the magic of chickpea flour and a sprinkle of nutritional yeast, you get a breakfast that’s golden, “cheesy”, and oh-so-satisfying. The vibrant veggies add crunch, color, and a dose of health, making this dish both eye-candy and body-nourishing.

And with the unique touch of black salt? You’ll swear there’s a hint of ‘egginess’ in there. Serve it up with toast or wrap it in a tortilla, and let the breakfast fiesta begin.

Yield: 2-3 servings

Ingredients:

1. 1 cup chickpea flour (also known as besan or gram flour)
2. 1 1/2 cups water
3. 1/4 cup nutritional yeast (for a cheesy flavor)
4. 1/2 tsp turmeric (for color and flavor)
5. 1/2 tsp paprika
6. 1/2 tsp black salt (kala namak, gives an eggy flavor, can use regular salt if unavailable)
7. 1 tbsp olive oil
8. 1 small onion, diced
9. 1 bell pepper, diced
10. 1 tomato, diced
11. 2 cloves garlic, minced
12. 1/2 cup spinach, roughly chopped
13. Fresh cilantro or parsley, chopped (for garnish)
14. Black pepper to taste

Directions:

1. Prep the Batter: In a bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, paprika, and black salt until smooth. Allow it to sit for about 10 minutes to thicken slightly.
2. Sauté Veggies: In a skillet, heat olive oil over medium heat. Add the onion, bell pepper, and garlic. Sauté until translucent and slightly golden. Stir in the tomato and cook for an additional 2-3 minutes.
3. Pour and Scramble: Pour the chickpea mixture over the sautéed veggies. Allow it to cook undisturbed for a minute or so until it starts to set around the edges. Then, gently scramble it using a spatula, similar to how you’d scramble eggs. Cook until the mixture is fully set and slightly golden, stirring occasionally.
4. Finish with Spinach: Stir in the chopped spinach and cook until just wilted.
5. Serve: Transfer the scramble to plates, season with black pepper, and garnish with fresh cilantro or parsley.

Healthy Breakfast Drinks That Are High Protein

Whipping up a protein smoothie? It’s like sipping on a fruity cloud with muscles. Or maybe you’re shaking things up with a power-packed protein shake? Think of it as a morning pep talk in a glass. Low on calories, big on vibes, these breakfast beverages are here to kickstart your day the right way.

Coffee Protein Shake Recipe

Java lovers, rejoice! The Coffee Protein Shake is here to meld your caffeine cravings with your morning protein punch. Think of this as a breakfast double-whammy: the rich, aromatic allure of coffee combined with the nourishing goodness of almond butter, banana, and power seeds.

It’s creamy (thank you, frozen banana), energizing (hello, espresso!), and chock-full of nutrients (cheers to chia and flax seeds). Whether you’re racing to that AM meeting or powering through a morning workout, this shake is like a trusty sidekick in a glass.

You can also try all kinds of delicious and healthy protein shake recipes that are high in protein and will energize you. And let’s be real, any breakfast that feels like a treat while fueling our day? We’re here for it! Bottoms up to waking up right.

It’s also a great choice for those who love healthy coffee smoothies and want to try something that’s also higher in protein.

Vegan High-Protein Coffee Shake Ingredients:

1. 2 cups unsweetened almond milk (or any other plant-based milk of your choice)
2. 2 shots of espresso (or 1/2 cup strong brewed coffee, cooled)
3. 2 tablespoons almond butter (or any nut butter of your choice)
4. 1 ripe banana (preferably frozen for a creamier texture)
5. 1 tablespoon chia seeds
6. 1 tablespoon flax seeds
7. A few ice cubes (optional, for a cooler shake)

Instructions:

1. In a blender, add almond milk, the ripe banana, almond butter, chia seeds, and flax seeds.
2. Add your cooled espresso or strong-brewed coffee to the blender.
3. Blend until all the ingredients are thoroughly mixed and the shake becomes smooth. If it’s too thick, add a bit more almond milk.
4. Taste and adjust as needed. If you prefer a sweeter shake, you may consider adding more bananas.
5. If you want your shake cold, add ice cubes and blend again until smooth.
6. Pour the shake into a glass, garnish with a sprinkle of chia seeds if desired, and serve immediately.

Strawberry Protein Smoothie Recipe

Meet your morning’s vibrant and velvety MVP – the Strawberry Protein Smoothie! Here’s a breakfast that’s un-‘berry’-ably delicious and nutritious. It’s like sipping on a summery day: the natural sweetness of strawberries, the comforting touch of banana, and that zing from vanilla extract.

But don’t be fooled by its delightful taste – this smoothie packs a protein punch, thanks to that vegan protein scoop. Toss in some chia seeds, and you’ve got a fiber-rich, energy-boosting concoction ready to start your day with a swing. It’s fruity, it’s filling, it’s everything.

Ingredients:

• 1/2 cup unsweetened almond milk
• 1/2 cup water
• 1/2 cup frozen strawberries
• 1/2 banana
• 1 scoop of vegan vanilla or strawberry protein powder
• 1 tablespoon chia seeds
• 1/2 teaspoon vanilla extract
• 1 cup ice

Instructions:

1. Into your trusty blender, pour in the almond milk, water, frozen strawberries, and that half banana.
2. Now, sprinkle in that scoop of vegan vanilla or strawberry protein powder and add those mighty chia seeds.
3. For a dash of flavor love, in goes the vanilla extract.
4. Feeling the chill? Toss in that ice for a cold, refreshing touch.
5. Blitz away until it’s all smooth and creamy.
6. Pour into your favorite glass, pop in a straw, and voila

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